I won first place in a pumpkin baking contest with this snappy dessert. The judges gave high marks to its gingersnap-pecan crust and creamy marbled filling. If you wish, substitute cinnamon graham crackers for the gingersnaps.
—Lisa Morman, Minot, North Dakota
When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream from our dairy herd.